Mixed Berry and Lemon Pavlova

Published on November 26, 2013


“When I first made this recipe it went straight to the top of the charts. Pavlova is a really good dessert to serve when you have friends over – most people love meringue, especially one topped with fresh fruit. It’s also great because you can make the meringue in advance – just store in an airtight container.” – Melinda Messenger


  1. 4 Egg Whites
  2. 225g Caster Sugar
  3. 1 Tablespoon Cornflour
  4. Splash Lemon Juice
  5. Grated Zest Of 1 Lemon

  6. For The Topping:
  7. 150ml Double Cream - Whipped
  8. 1 Tablespoon Icing Sugar
  9. 250ml Mixed Berry Yougart
  10. Splash Of Lemon Juice
  11. 200g Strawberries - Slices
  12. 200g Blueberries
  13. 200g Resperries

Cooking Time

1 hour 30 minutes

Preparation Time

20 minutes


6 People


Preheat oven to 110ºC/225ºF/gas mark 1/2. Line a baking sheet with baking parchment and mark out a circle, approximately 25cm (10in) in diameter on the paper.

Whisk the egg whites until ‘pearly’ and then add half the sugar. Whisk again and then fold in the remaining sugar. Then add the cornflour, lemon juice, and finally zest.

Pile the meringue onto the curcle and spread into a round shape. Hollow out the centre so that the sides are higher. Bake in the oven for 1 1/2 – 2 hours. For best results turn off the oven and leave the pavlova in the oven to cool. Pavlova should be crisp on the outside and still slightly gooey in the middle. When it’s ready you can peel off the parchment and get it on your serving place – don’t worry if the meringue cracks a little.

Mix the cream, icing sugar, yoguart and lemon juice together and then place this onto your meringue. Top with the fruit and serve immediately, with some extra cream on the side.